Pea Risotto with Chive Brown Butter

Instructions

1. 01

   Make the chive brown butter: In a small bowl, add 1 tablespoons finely chopped chives. In a wide saute pan, melt 4 tablespoons unsalted butter. Once melted, the butter will begin to foam and sizzle. Stir frequently, about 1 – 2 minutes, until the butter transforms from a pale golden to deep golden brown color, and begins to emit a nutty aroma. Once the sizzling sound subsides (it will get really quiet!) immediately remove from the heat and pour half the butter into the bowl of chives. Season with a pinch of salt and set aside.

2. 02

   Saute the aromatics: Off the heat, add 1 onion (finely diced) and 4 cloves garlic (finely minced). Set over medium heat, and saute for 8 - 10 minutes, or until the onions are soft and translucent.

3. 03

   Blanch the peas: Meanwhile, prep the peas. Fill a medium bowl with ice water, and set aside. Bring a large pot of salted water to boil, and add 1 ½ cups shelled peas. If using frozen peas, cook for 15 - 30 seconds, or until the peas defrost and turn bright green. For fresh peas, cook until tender, about 2 - 4 minutes. Immediately transfer the peas to the ice bath. Once chilled, drain, and transfer to a blender and set aside. Fill the large pot with 4 cups good-quality vegetable broth and keep at a simmer.

4. 04

   Cook the risotto: To the pan, stir in 1 cup risotto rice, and toast for 1 - 2 minutes, or until the rice smells slightly nutty. Deglaze the pan with ½ cup dry white wine, scraping up any browned bits at the bottom of the pan with a wooden spoon. Once the wine no longer smells alcoholic, and the liquid has reduced to about half, add a ladle of hot broth to the pan. Vigorously stir the risotto, about once every 30 seconds to a minute, and simmer with a gentle bubble until the liquid has almost fully reduced.Repeat, adding a ladleful of broth and stirring every so often until the liquid is mostly absorbed before adding more, until the risotto is creamy and the rice is al dente, about 16 - 22 minutes. When al dente, the rice should be tender with a slight firmness in the center, not gritty or mushy.

5. 05

   Blend: While the risotto cooks, blend the peas with 1/4 cup water until very smooth. If the puree still seems chunky, add up to 1/4 cup additional water.

6. 06

   Finish: Once the rice is al dente, stir in the remaining ½ cups shelled peas until warmed through. Turn off the heat and stir in 1 1/2 ounces Pecorino Romano Cheese (freshly grated) and the pea puree. At this point, the risotto should be creamy, but slightly looser than you'd like as it will continue to thicken as it cools. If it's too thick, loosen with a bit of water or stock. Season generously with salt and pepper and immediately transfer to serving bowls.Top each bowl with additional cheese (if desired), a drizzle of the chive brown butter, and the remaining 1 tablespoons finely chopped chives. Enjoy!